Turbot With Lemon-Butter Sauce

Ingredients:

2 turbot fillets
1 egg, whisked with 1 tablespoon milk
1/2 cup breadcrumbs
2 tablespoons butter + 2 tablespoons olive oil

Lemon Butter:

1 tablespoon butter, room temperature
1/2 lemon zest
1 tablespoon fresh green onion, finely chopped

Mix all the lemon butter ingredients. Place on a plastic wrap and give it a cylinder shape. Keep in the fridge for at least one hour.

Soak the fish into the plate with the egg mixture, then dip in the plate with the breadcrumbs. At the same time heat the butter and olive oil in the skillet. Fry each side until golden brown. Place on a paper towel to soak up any extra oil. Do not ever forget this step.

Put butter slices on the fish and serve with lemon wedges. Kali oreksi!

Scallops With Butter Sauce

Ingredients:

• 450 grams sea scallops
• 1 tablespoon unsalted butter 
• 1 tablespoon extra-virgin olive oil
• Kosher salt and freshly ground black pepper

Ingredients for the butter sauce:

• 3 tablespoons unsalted butter, cut into six  pieces
• 2 tablespoons shallot, diced
• 1/4 cup dry white wine
• 1/4 cup finely chopped mixed fresh herbs (parsley, chives, thyme etc.)
• 1/4 teaspoon lemon zest, grated
• Kosher salt and freshly ground black pepper
• 2 to 3 lemon wedges for serving

How to cook:

Clean and wash the scallops.

Heat the skillet over medium-high heat for 1 to 2 minutes. Add the oil and butter. Pat the scallops dry once more and put them in the pan. Season with salt and pepper and cook until each side is browned and crisp, 4 minutes. Take the pan off the heat, transfer the scallops to a plate, and set them in a warm spot. Let the pan cool for a minute before you make the sauce.

Return the pan to medium heat. Here the butter comes! I try to use it in every food i cook, the taste is aamzing. Add a piece of the butter (1/2 tablespoon.) and the shallots and sauté until the shallots begin to soften, about 1 minute. Add the wine and simmer until reduced by about half, another 2 minutes. Add the herbs and lemon zest. Reduce the heat to low, add the remaining butter, and whisk constantly until the butter melts into the sauce. Return the scallops and any accumulated juices to the pan. Gently roll the scallops in the sauce to warm them through. Taste for salt and pepper and serve immediately with lemon wedges on the side to squeeze over the scallops. Kali oreksi!

Lobster Tail With Butter Sauce

Ingredients:

115 grams lobster tails
1/2 cup butter
2 cloves of garlic, grated
1 teaspoon shredded lemon peel

How to cook:

After you clean the lobster, butterfly tails by using a sharp knife to cut lengthwise through centers of hard top shells and meat. Press shell halves of tails apart with your fingers. 

In a saucepan, melt the butter. Remove from heat. Stir in garlic cloves (grated) and lemon peel. Remove 2 tablespoons of the sauce and keep the rest. 

Preheat grill. Brush lobster meat with some of the 2 tablespoons sauce. Place lobster on the grill. Cover and grill for 6 minutes. Turn the lobster. Brush with the rest of the butter sauce. Cover and grill again for 6-8 or more, until it is cooked. 

Heat the reserved sauce, stirring continously. Transfer the sauce to bowls for dipping and serve with lobster. Kali oreksi!

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Pumpkin Cannelloni with Butter Sauce

Ingredients:

700 grams pumpkin, peeled, seeded, and chopped

1 1/2 tablespoons extra-virgin olive oil

3 large garlic cloves, chopped

1/2 cups ricotta

1/2 cups grated Parmesan

1 1/2 teaspoons finely chopped fresh sage, plus 4 large whole leaves

1/4 teaspoons salt, plus more to taste

1/2 teaspoons freshly ground pepper

1 package lasagna sheets

6 tablespoons unsalted butter

How to cook:

Preheat oven to 350°F.

Place pumpkin, along with 3/4 cup water, in a skillet. Cover and steam until tender, 20 minutes. Remove to a bowl and mash until smooth.

Heat 1 1/2 tablespoons olive oil in a skillet and sauté garlic until golden. Transfer garlic to a mortar and pestle, then crush to a paste. Add cheeses, chopped sage, salt, pepper, and garlic paste into mashed pumpkin. Set aside.

Cook lasagna sheets about 2 minutes in boling water. Transfer to a plate and drizzle with olive oil to prevent pasta from sticking together. Reserve 1/4 cup pasta water.

Liberally brush a medium baking dish with oil. Place a lasagna sheet on a clean work surface. Add 4 tablespoons pumpkin mixture to center of lasagna, roll into a cannelloni tube, then transfer to prepared baking dish. Repeat with remaining sheets.

Pour reserved pasta water over lasagna and cover tightly with foil. Bake until heated through and pasta is tender, 20 to 25 minutes. Cook butter and sage leaves in small skillet over until golden-brown. Drizzle over pumpkin cannelloni and serve immediately. Kali oreksi!

Beef Tenderloin With Wine

Ingredients:

1 kg beef tenderloin
2 tablespoons olive oil
2 tablespoons butter
Salt and pepper
1 cup red wine
1 tablespoon balsamic vinegar
19 peeled garlic cloves
1 tablespoon butter (for the end)

How to cook:

Cover both sides of meat with salt and pepper. Put olive oil and also butter in a pan and cook the meat. you do not need to cook them completely because we will cook for the second time. Put them on a plate. Put garlic cloves on the same pan. Stir the garlic, cook 3-4 minutes until they get golden brown. Then pour in the red wine. Let it for several minutes. Then throw the beef tendorloin inside this sauce. Add in a tablespoon of balsamic. When the sauce is getting thicker, take the meat out. Let the sauce to reduce. At the end, put little more butter, salt and pepper. Put the beef tenderloin in a plate and pour the sauce on top.

I am so sure you will love this food. Kali oreksi

Penne with Roasted Red Peppers

I love pasta. You can choose any pasta you like: rigatoni, penne etc. I prefer penne

Ingredients:

4 Tablespoons Butter

1/2 large onion, diced

3 cloves garlic, minced

1 jar roasted red peppers, chopped

1 cup vegetable or chicken broth

1 teaspoon salt

Freshly ground black pepper

1/2 cup heavy cream 

1/2 cup Parmesan shavings

Minced parsley or fresh basil

and of course your choice of pasta


How to cook:

Put some salt inside boling water and add penne. 8 minutes is perfect to be al dente. Chop up 1 onion, some garlic and roasted peppers. Put butter in a pan and saute the onions and the garlic for about 4-5 minutes. Throw in the red copped peppers, cook 2-3 minutes more. Transfer the mixture to a blender and puree it. Now, you have to put some more butter insid the same pan but this time, after the butter is melted, add the puree of red peppers and heat it up. Here, you can use chicken or vegetable broth to thin the puree. Add salt, pepper and the cream. Put some chopped parsley, or i would rather to put basil but fresh of course. Stir it. Your sauce is ready. Now throw your pasta inside the sauce. Never goes well without parmesan! Kali oreksi

Chicken with Lemon Flavor

                                                      Chicken with Lemon Flavor
Ingredients:

4 chicken breast
Kosher salt
Black pepper
4 tablespoons of flour
4 tablespoons of butter
1 cup of dry white wine
3/4 cups of chicken broth
1 lemon
3/4 cup heavy cream
Chopped parsley

How to cook: 

Clean the chicken breasts. Cover the both sides with salt and pepper and then put it inside the flour. Melt the butter with half glass of olive oil in a pan. Cook the chicken until they are golden. After they are ready, put them on a plate. Now we are going to use the butter sauce that is left. Pour a cup of dry white wine and a cup of chicken broth inside the pan. Squize one lemon's juice inside. Cook this mixture for a few minutes, stirring continously and allow it to thicken. When it is reduced, pour the cream and let it heat up for a few minutes.  Throw some chopped parsley inside and mix. Your sauce is ready. Now you can put it over the top of your chicken. Kali oreksi.